Strawberry Rhubarb Ice Cream (Ninja Creami)

This refreshing, tangy strawberry rhubarb ice cream is a delicious treat. Made with the Ninja® CREAMi churn, it is ultra smooth and creamy. Fresh strawberries and frozen rhubarb combine to create a delightful new flavor to enjoy on a hot summer day.

Making ice cream has never been easier with the Ninja® CREAMi Ice Cream Deluxe model. You blend the ingredients in the recipe and freeze them in a small pint container with the machine. After 24 hours of freezing, remove and churn with the ice cream setting. It’s so simple it’s sinful. Because now you have zero excuse not to eat ice cream and sorbets daily. 

As the season is approaching, I wanted to make something with rhubarb. Just rhubarb ice cream would be ridiculously tart, so why not make the classic flavor combination of strawberry rhubarb? After all, classics are classics for a good reason. 

If you love ice cream, check out other great flavors, like our pistachio halva ice cream. 

Quick Answer

This strawberry rhubarb ice cream is a homemade ice cream recipe made with fresh strawberries, frozen rhubarb, corn syrup, lemon juice, sugar, and heavy cream. The Ninja Creami churn creates a smooth, creamy texture with balanced strawberry and rhubarb flavor that is neither overly sweet nor overly tart.

If you’re looking for another seasonal fruit-based Ninja Creami recipe, try my Blueberry Ninja Creami Ice Cream.

When I tested this strawberry rhubarb ice cream, I expected the rhubarb flavor to dominate. Instead, the strawberries and rhubarb balanced each other surprisingly well. The finished ice cream had a fresh fruit flavor without becoming overly tart.

I also intentionally skipped making a rhubarb compote. Growing up, rhubarb was often eaten fresh with a little sugar, and I wanted to preserve some of that bright tart rhubarb flavor. Blending the fruit directly into the ice cream base allowed that flavor to come through while still creating a creamy texture after churning.

Why You Will Love This  Strawberry Rhubarb Ice Cream Recipe. 

Great Use for Frozen Rhubarb: This recipe works well with frozen rhubarb from the freezer, making it a practical way to enjoy rhubarb long after harvest season ends.

No Compote Required: The strawberries and rhubarb are blended directly into the ice cream base, saving time while preserving some of rhubarb’s natural tart flavor.

Creamy Traditional Texture: The Ninja Creami creates a smooth, scoopable ice cream texture rather than a soft-serve consistency.

Simple Pantry Ingredients: Most ingredients can be found in a typical grocery store, making this an approachable homemade ice cream recipe.

Let’s start to make this decadent ice cream.

One of the biggest complaints you will see in Ninja Creami groups is that homemade ice cream can appear crumbly after the first churn. This strawberry rhubarb ice cream sometimes benefits from a second churn to achieve an ultra-smooth, creamy texture. Keep in mind that each churn creates friction, which causes a small amount of melting. That melting helps blend the ice cream base, but too much can leave the finished ice cream softer than desired. If that happens, simply return the pint to the freezer for 30 to 60 minutes before serving.

Another aspect I have discovered with some Ninja Creami recipes is that ice cream that looks crumbly is not always truly crumbly. Before automatically running a re-spin, gently press the surface with your finger or the back of a spoon. Sometimes the ice cream has simply loosened during processing and will compress back into a smooth, scoopable texture. If needed, a warmed ice cream scoop can also help pack the ice cream into smooth scoops.

Now that we’ve covered a few troubleshooting tips, let’s make this strawberry rhubarb ice cream. Unlike many rhubarb ice cream recipes that cook the fruit into a rhubarb compote first, this version blends the strawberries and rhubarb directly into the ice cream base. This helps preserve some of rhubarb’s natural tartness while still creating a creamy homemade ice cream.

Add the strawberries, frozen rhubarb, corn syrup, and lemon juice to a blender or food processor and blend well. A few small strawberry pieces are perfectly fine. The strawberries and rhubarb balance each other well in the finished ice cream, creating a fresh fruit flavor that isn’t overly tart or overly sweet.

Transfer the fruit mixture to a medium-sized bowl and stir in the white sugar and heavy whipping cream. Here in Canada, I used 35% cream. If I were making this recipe today, I would likely experiment with 18% cream or half-and-half for a slightly lighter mouthfeel, but the 35% cream produces a rich and creamy texture.

Continue stirring until the sugar has dissolved. Undissolved sugar can leave a gritty texture in the finished ice cream. Pour the mixture into the Ninja Creami pint container up to the max fill line. You may have a small amount left over depending on the size of your strawberries. Cover and refrigerate any extra mixture and use it later to top up the pint if needed.

After the 24-hour freeze time recommended by the manufacturer:

1. Remove the pint from the freezer.
2. Remove the lid and scrape any lumps or bumps so the ice cream is entirely level.
3. Assemble the lid assembly and slip the pint into the outer pint holder.
4. Attach the lid with a churning blade, then place the bowl assembly in the Ninja® CREAMi ice cream maker as the instruction manual directs. 

Press the start button to begin the ice cream function and full pint churn. The Ninja® CREAMi machine does the rest of the work for you. Remember, if it’s going around a second time, you may need to refreeze for a bit to keep it from being too melted. This great flavor has a deep flavor that beats all store-bought ice cream varieties. 

Ingredients for Strawberry Rhubarb Ice Cream

This strawberry rhubarb ice cream uses simple ingredients that work together to create a smooth ice cream base with balanced fruit flavor and a creamy texture.

Strawberries: Add natural sweetness and help balance rhubarb’s tartness. Fresh or frozen strawberries both work well in this recipe.

Frozen rhubarb: Provides the signature tart rhubarb flavor. Frozen rhubarb is convenient and allows this recipe to be made long after rhubarb season has ended.

Corn syrup: Helps improve texture by reducing ice crystals in the finished ice cream. A small amount goes a long way in creating a smoother result.

Lemon juice: Brightens the fruit flavors and helps the strawberries and rhubarb taste fresher.

White sugar: Sweetens the ice cream base and balances the tartness of the rhubarb. It also contributes to a smoother texture.

Heavy cream creates the rich texture associated with traditional homemade ice cream. I also use heavy cream in my Taro Blackberry Ice Cream, Pistachio Ice Cream with Pistachio Halva, and Chocolate Coffee Bean Ice Cream recipes.

Substitutions and Add-Ins for Strawberry Rhubarb Ice Cream

This strawberry rhubarb ice cream is flexible enough to work with either fresh fruit or frozen fruit, although a few ingredients play an important role in the final texture.

Strawberries: Fresh strawberries or frozen strawberries both work well. Fresh fruit often provides the brightest flavor during strawberry season, while frozen berries make this recipe possible year-round.

Frozen rhubarb: Fresh rhubarb can be substituted when available. Fresh rhubarb should be washed and cut into small pieces before blending. Frozen rhubarb works particularly well because it is already broken down slightly during freezing.

Corn syrup: Corn syrup helps reduce ice crystals and contributes to a creamier texture. Leaving it out may result in a harder ice cream that requires additional processing.

Lemon juice: Fresh lemon juice provides the brightest flavor, but bottled lemon juice can be substituted if needed.

White sugar: White sugar balances the tart rhubarb and strawberries while helping create a smoother ice cream base.

Heavy cream: Heavy whipping cream creates a rich texture and full mouthfeel. For a lighter version, 18% cream or half-and-half can be substituted, although the finished ice cream will be less rich.

Optional Variations

Cooked Rhubarb Compote: Some rhubarb recipes begin by cooking the fruit into a simple compote or rhubarb sauce before blending. This creates a softer rhubarb flavor and a slightly sweeter finished ice cream.

Rhubarb Puree: A smooth rhubarb puree can be substituted for chopped rhubarb if you prefer a completely smooth ice cream with no fruit texture.

Extra Rhubarb Chunks: If you enjoy more fruit texture, reserve a small amount of chopped rhubarb compote and fold it in after processing.

Expert Tips, Serving, and Storing Suggestions For Your Ice Cream:

Tip #1: Check Before Re-Spinning: If the strawberry rhubarb ice cream looks crumbly after the first churn, press gently on the surface before immediately running a re-spin. Sometimes the ice cream has simply loosened during processing and will compress back into a smooth, scoopable texture.

Tip #2: Level Frozen Humps: Scrape down any frozen lumps or bumps before processing. A warmed metal spoon works well for smoothing raised areas and helps the Ninja Creami process the pint evenly.

Tip #3: Adjust the Cream Percentage: This recipe was originally developed with 35% cream for a rich texture. If making it again, I would likely experiment with 18% cream or half-and-half for a slightly lighter mouthfeel while maintaining a creamy texture.

Tip #4: Freeze Completely: Allow the ice cream base to freeze for at least 24 hours before processing. A fully frozen base helps create a smoother finished texture.

Serve this strawberry rhubarb ice cream in bowls, waffle cones, or sugar cones. The balanced strawberry rhubarb flavor pairs naturally with pound cake, angel food cake, strawberry shortcake, or a slice of strawberry rhubarb pie.

For an extra fruit-forward dessert, top each serving with fresh strawberries or a spoonful of rhubarb sauce. The tart rhubarb flavor works particularly well with simple baked desserts that don’t compete with the ice cream.

Store leftover strawberry rhubarb ice cream in the Ninja Creami pint container with the lid securely attached. If the ice cream becomes very firm after several days in the freezer, process it again using the Ice Cream or Re-Spin function according to the manufacturer’s instructions.

For the best flavor and texture, enjoy the ice cream within a few weeks of making it.